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Beef chilli hot dog

  • 5.0 Star
  • Timer Prep 10 min
    Cook 25 min
  • Chart 342.0 cal/
  • Chef hat Medium


Drain (about 120g drained weight) the kidney beans.


  1. 1 Heat grill to medium high.
  2. 2 Cook the sausages under the grill for 12-15 minutes, turning often until they are dark golden brown and cooked through.
  3. 3 Meanwhile, make the chilli.
  4. 4 Chop the minute steak into small, bite-sized pieces. Heat the oil in a non-stick frying pan over a medium-high heat, add the steak and cook, stirring, for 1-2 minutes until brown.
  5. 5 Add the chilli con carne paste and stir for 1 minute, then add the chopped tomatoes and kidney beans.
  6. 6 Simmer for 10 minutes, until the sauce has thickened.
  7. 7 Once the sausages are cooked, split the hot dog rolls.
  8. 8 If you prefer the rolls warm, put them under the grill for 20-30 seconds.
  9. 9 Spoon the chilli into the rolls and put a sausage on top.
  10. 10 Serve with a squeeze of mustard mayo, a few sliced jalapenos and some habanero hot sauce, if you like.

1 Review

  • Ronan

    Simple to make and delicious, firm favourite

  • Average per serving
  • Calories 342.0kCal
  • Fat11.9g
  • Saturated4.0g
  • Salt1.02g
  • Carbohydrates36.4
  • Sugar7.8g
  • Protein20.7g
  • Fibre4.6g